Ingredients
Equipment
Method
Prep and heat
- Preheat the oven to 400°F, then grease an 8x8-inch pan or a 10-inch cast iron skillet so the cornbread releases easily.
Mix dry and wet
- Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice until evenly combined and no dry pockets remain.
- Whisk pumpkin puree, large eggs, buttermilk, melted butter, and maple syrup until smooth and fully incorporated.
Combine and bake
- Stir the wet mixture into the dry mixture just until combined, leaving the batter slightly lumpy for a tender crumb.
- Spread the batter into the prepared pan and tap the pan lightly to level the top.
- Bake for 22 to 25 minutes at 400°F, until golden and a toothpick comes out clean.
- Serve warm with butter, letting the top soften slightly for a moist bite.
Notes
Pro tip: stir wet into dry only until you don’t see dry flour—overmixing can make cornbread dense. Store leftovers covered in the fridge for up to 4 days; reheat individual squares in the microwave. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a dairy-friendly swap, use unsalted plant-based butter and substitute a non-dairy buttermilk alternative made with soy milk plus lemon juice.